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Tortilla Chips and Salsa: The Healthy Way

Rosemary Peters

Chips and salsa are such a common snack food. So much so that many people think they are eating healthy when the salsa is freshly made. That is partly right, the fresh salsa is very good for you, especially if you are eating the recipe below by Stephen Szucs, but unless you make the tortilla chips yourself you are going to be consuming saturated fats, gluten, and other fillers that ensure a long shelf life when you purchase them at the grocery store, but not-so healthy.

After doing some extensive research on various chips some brands of readymade bagged Tortilla Chips have slight variations of the above,  but they still do not compare to the health benefits of making your own, by taking a few extra moments to make your own chips you will be reaping major health benefits compared to the bagged varieties. It is so easy, truly- you need only: Gluten free tortillas-olive oil-skillet -a sharp knife and cutting board.


Make it Yourself- Chips

Six tortillas equal about one serving per person. Decide how many chips you want to make. They will keep for several days but tend to get a little chewy, so are best served and used fresh. Since these are so easy to make and only take a few minutes I just make them fresh whenever I want tortillas chips, and as you are making Stephen’s salsa anyway, this will only take seconds more.

Stack six gluten free tortillas onto the cutting board. Cut directly down the middle cutting them in half. Take one section of the halfmoon shaped tortillas and cut directly in half again. You will now have large pie shaped pieces. Cut them in half once more. Complete the cutting with the other pieces. Each tortilla will yield six pieces so you should end up with about 36 chips.

Pour enough olive oil into the bottom of the skillet to allow the tortillas to float. Place onto the burner and heat over medium temperature. Once the oil is hot place as many tortilla pieces into the skillet as to allow each to float freely. When they start to curl flip over and continue to cook until just firm. Take out and place onto a plate with a towel on it to catch the excess oil. Continue with the other cut tortilla pieces until all cooked.

You can eat immediately. If so desired you can lightly salt them. Place all the chips into a bowl and sprinkle salt onto them. Mix around until all chips have a light coating. Serve with Stephen Szucs fresh salsa recipe below.



By Stephen Szucs

Step 1 ~ I needed to determine the exact quantities of each ingredients…aka make a recipe! This was an interesting experience for me, because I cook by taste.

Make it Yourself, Salsa


Red Onion ~ 1/2 cup

Yellow Onion (cooking onion) ~ 1 cup

Garlic ~ 1 1/2 TBS

Black Beans ~ 1 3/4 cups

Kernelled Corn ~ 1 1/2 cups

Tomato ~ 4 cups

Broccoli ~ 2 cups

Olive Oil ~ 2 TBS

Lime ~ 1

Cilantro ~ 1/3 cup

Hot Pepper of choice ~ to taste

Salt & Pepper ~ to taste

 Step 2 ~ Preparation Directions

Mix together – Onions, Garlic, Olive Oil, Hot Pepper, S&P (stir and let the flavours meld together)

Add and stir in Broccoli, Tomatoes, Black Beans, Corn, and Cilantro

Squeeze in lime and add final Salt & Pepper to taste

Make it a great day and enjoy:-)


 As seen in: http://suchielove.blogspot.com/2011/02/blog-post_23.html


2 responses

  1. Pingback: From the mind of Tilly Rivers « Tilly Rivers's Blog

  2. Pingback: Karma-Vore: Homemade Salsa Recipes for Summer « mainstreetmag

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